Scrambled Tofu and Kimchi

Using the kimchi from yesterday's post, I made a dish today for true vegetarians and vegans like my Aunt Elise. She is a monk from Vietnam who's currently visiting us, and one of her favorite meals is mock scrambled eggs with kimchi. The mock scrambled eggs are actually scrambled boiled tofu. Today, I made mine with turmeric and green onions.

The fluffiness of the tofu complements the salty flavor of the kimchi well. Lulu's New Year's resolution has been to exercise and live a healthier life. He's enrolled at the gym and has been going regularly. My way of supporting his effort is by making quick, healthy meals and snacks that are tasty and good for him.

Preparation

Drain and pat the kimchi dry using paper towels. Thinly slice it.

Slice the 6-ounce tofu piece into 1/2-inch thick pieces. In a non-stick pan, heat the oil. Pan-fry the tofu slices until slightly golden. Don't overcook the pieces or they'll start to get hard. The tofu should still be moist. Transfer the tofu to a plate. Once the tofu is cool enough to handle, cut the pieces into thin strips. Set aside.

In the same pan, add the shallots. Cook until slightly golden over high heat. Add the ginger garlic paste. Cook for another minute. Add the tofu strips. Give them a little color with the turmeric powder. Add the scrambled tofu (don't overcrowd the pan). Stir occasionally to prevent the tofu from sticking to the bottom of the pan. Season with salt and pepper. Add the green onions. Finish with the shredded kimchi. Cook for another 2-3 minutes. Check seasoning.

Serve warm on a piece of toast.

Bon appétit!

Tips

I've made this version with bitter melon (khổ qua in Vietnamese) in place of kimchi. I like this pairing a lot as well. It's a very common dish in Vietnam.

This dish is generally made with real scrambled eggs but Lulu doesn't eat eggs. If you opt for the real thing, make sure the eggs remain very moist. I add a little milk to the beaten eggs for more fluffiness.

Don't add too much turmeric! I use it as a natural food coloring to resemble egg color; it makes the scrambled tofu look more vibrant.

It's important to cook the kimchi over high heat so the dish is fragrant and the kimchi and tofu don't turn soggy and watery.

After tasting several brands of tofu, Thanh Son tofu is hands down the best kind to use for this recipe. If you live in the Bay Area, you have to try it. They sell in almost all the Asian markets, and their main shop is on 2857 Senter Road, in downtown San Jose.

You've probably noticed, I use ginger garlic paste a lot in my cooking. It tastes great and is very healthy for you as well. Just clean the ginger, carefully removing any dirt. Peel the ginger root with a paring knife or the edge of a spoon, then finely chop the root. Place the chopped ginger and 5 cloves of garlic in a blender and, add about 2 tablespoons (or more) of water for a smooth flow. Transfer to a jar and store in the refrigerator. You can keep this paste for at least a week in the refrigerator.